Potatoes have been fully approved by Whole30 program’s founder Melissa Urban. According to the new Whole30 guidelines, you can now enjoy potatoes of all colors. Previously, other carbohydrate-rich foods such as taro, cassava, and sweet potatoes were allowed, but all white taters were explicitly left out of the list. The Whole30 team realized that this it didn’t make sense since other potatoes were allowed, and white potatoes are still a complete, nutrient-dense food.
Originally, Whole30 ignored consumers because they thought, “Do people really need more white potatoes in their lives?” And when they dissuaded people from eating this staple repeatedly, they thought the peas would eat a rainbow of nutrient-dense vegetables.
However, eating a baked potato with your skin provides you with a good dose of vitamins and minerals such as potassium, vitamin C, folate and vitamin B6. Whole30 reached a compromise: there are still some no commercially prepared or fried potatoes or french fries are allowed which are about as Whole30 as Pop-Tarts.
You tin eat your crushed, baked or sautéed white potatoes, and maybe even fried in the air. But Whole30 doesn’t necessarily mean you have to carry Yukon Gold russets and potatoes. Although white potatoes are nutritious, most varieties have a high glycemic index, which can cause blood sugar to rise and fall very fast.
Whole30 is an elimination diet for 30 days designed to help people manage their health. So if you like to eat potatoes you can eat them. Here are 3 recipes you will love.
Table of Contents
1. Whole30 mashed potatoes
Portions: 5 to 6 people
Total time: 1 hour 30 minutes
Butter, cream and milk are left over, but you can still enjoy a creamy, fluffy mashed potato by swapping them for Whole30-compatible ingredients.
Fill a large pot with two-thirds full of water, add a pinch of salt and bring to a boil. For more nutrients and more texture, hold your skin. For creamier potatoes, peel them. Cut the potatoes to about the same size (about an inch so that they cook evenly). Gently place the potatoes in boiling water and cook for about 20 minutes. You should have tender potatoes that you can pierce with a fork. Drain the potatoes in a colander and let cool for about 5 minutes. While the potatoes are cooling, add the milk and ghee to the pot and stir over low heat to melt the ghee (make sure it doesn’t boil!). Now is the time to make puree! Combine all your ingredients in a stand mixer or do an arm workout with a potato mixer or a hand mixer. Add salt and pepper to taste. Enjoy as you count your blessings that these bad guys are approved by Whole30!
2. Whole30 potatoes twice in the oven
Of course, you can only cook one potato in Whole30, but why not use it. Double baked potatoes offer more herbs and flavor!
Portions: 8 people
Total time: 1 hour 30 minutes
- 4 medium red potatoes
- Olive oil
- Salt to taste
- 4 slices of whole bacon
- 4 to 5 tablespoons ghee at room temperature
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh chives, plus garnish
- 2 cloves chopped garlic
- Pepper black to taste
Preheat oven to 425 ° F (218 ° C). While the oven is heating, fry and dry the potatoes. Then prick the potatoes with a fork, fry them in olive oil and season with salt and pepper. Place the potatoes on a baking tray and bake for 40 to 50 minutes until the fork is tender. Let cool for 10 minutes. In a large skillet, cook bacon over medium heat until nice and crispy (about 5 to 6 minutes on each side). Transfer to a dish lined with kitchen paper and crumble when cool. Cut the potatoes in half lengthwise. Remove the meat from the potato in a medium bowl, leaving about 1/4 inch of shell around each. Replace the potato peel on the tray. Mash the remaining potato filling with a mashed potato until almost smooth. Then add the ghee, parsley, chives, garlic and black pepper. Grind to combine and pour the mixture into the shells. Bake the potatoes until golden on top, about 20 minutes. Sprinkle with bacon and the rest of those chives. Then add a dash of your “sour cream” of coconut cream or steer with a ranch dressing compatible with Whole30.
3. Whole30 baked potatoes
Need some crunch? This recipe gives you crispy potatoes that you can customize with your favorite herbs (We are a definitive team rosemary and garlic).
Tip: You can also do this in small amounts in an air fryer and for a fraction of the time. ⁇
Portions: 2 to 4 people
Total time: 45 minutes
- 1 1/2 pound small potatoes like red Yukon Gold or fingerling
- 4 tablespoons extra virgin olive oil
- 2 teaspoons dried rosemary
- 3 to 5 cloves chopped garlic
- Salt and pepper to taste
Preheat oven to 425 ° F (218 ° C). Cut the potatoes into quarters. In a large bowl, toss the potatoes with olive oil, rosemary, garlic and salt and pepper. Spread the potatoes evenly on a baking sheet lined with parchment paper. Place the potatoes face down. Heat for 15 to 20 minutes. Then stir in the potatoes and roast for another 15 to 20 minutes, or until golden brown.
Yes, you can eat potatoes of all colors under the new Whole30 guidelines, white varieties included.
Grind them, roast them or toss them in the pan to enjoy. Just don’t eat them commercially fried or in the form of a packaged chip to comply with Whole30.